Gnocchi Primavera Skillet with White Wine Sauce

Gnocchi Primavera Skillet with White Wine Sauce




Prep Time: 25 Min
Cook Time: 50 - 55 Min

Yields: 4+ Servings

WHAT YOU NEED

• 500g Dry Gnocchi
• 2 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1/2 Red Onion, chopped
• 1 Bell Pepper, chopped
• 1 Zucchini, cut in to half moons
• 1 C Medley Cherry Tomatoes, halved
• 1/2 Head Cauliflower, chopped in to smaller florets (2 1/2 - 3 C approx)
• 1 C White Wine
• 1/2 C Pizza Mozzarella, shredded
• 1/3 C Grana Padano, grated
• 3 Tbsp. Fresh Parsley, finely chopped
• Handful Fresh Basil
• 4 Sprigs Fresh Thyme
• 1 Tsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
• Sea Salt
• CRUMB TOPPING
• 1/3 C Panko, Zest of 1/2 Lemon, 2 cloves Garlic, pressed, 1/4 C Grana Padano, grated, 1/2 Tsp. Dried Oregano, EVOO, Sea Salt

DIRECTIONS

• Begin by heating the butter, EVOO, dried oregano, garlic, and thyme leaves, in a 12" skillet set to about medium heat. Once heated, let everything sizzle together for 30 seconds - 1 min until nice and fragrant. Next, add the red onion, bell pepper, and a good pinch of sea salt. Stir and cook about 5 minutes before tearing up your basil and tossing it in to the skillet. Stir that in for a minute before adding the cauliflower and another good pinch of salt. Reduce heat slightly and add a splash of water. Cover for 5. Stir in the zucchini, season again with sea salt, and continue to cook for another 3 minutes. Add the halved tomatoes, another good pinch of salt, and continue to cook until tomatoes are warmed up. 
• Return the heat back to just about medium & pour in the wine. Let that simmer until the wine has reduced a little and stir in the gnocchi. Season again with sea salt, stir, and let the gnocchi simmer until tender and sauce has reduced significantly. Turn off the heat and stir in the parsley, mozzarella & grana padano. Taste and adjust salt if desired.
• Preheat oven to 400 F
• CRUMB - In a small bowl, add the panko, garlic, oregano, lemon zest, grana padano, and a good pinch of salt. Add EVOO 1 Tbsp. at a time until crumb mixture is moistened. Sprinkle this over your gnocchi skillet.
• Bake for 25 - 30 minutes until crumb topping is golden. Set skillet on to a wire cooling rack to cool for 5 - 10 minutes before serving.
• Serve garnished with fresh herbs & additional grana padano. ENJOY!

HAPPY VEG